The plan was to start shooting healthier foods, but, alas, I love desserts. So when someone requested images for Southern Pecan Cheesecake...I couldn't resist. I have to say that it was so delicious that I think this will be a new tradition for the holidays. I found it very easy to fix. The recipe doesn't call for it, but I did drizzle caramel sauce over each slice after I plated them. I just don't think it is the same without it. Hope you enjoy.
Southern Pecan CheesecakeServes 16
1½ cups quick oats
½ cup pecans, finely chopped
½ cup brown sugar
1/3 cup butter, melted
5 packages 8-ounce cream cheese, softened
1-2/3 cups brown sugar
5 eggs, room temperature
1 teaspoon vanilla
2 cups pecans, chopped, divided
To make the crust, place oats in a food processor or blender; process to consistency of flour. Combine oats with pecans, brown sugar and butter; press into bottom of 10-inch spring form pan. Chill.
To make filling, in a medium bowl beat cream cheese with mixer until fluffy; slowly add brown sugar and mix well. Add eggs, one at a time, mixing after each. Stir in vanilla and half of the chopped pecans. Mix and pour over crust.
Bake in pre-heated oven at 350 degrees for 1 hour; turn oven off but leave the cheesecake in the oven for 30 minutes. To reduce the chance of cracks on top surface, run a knife around edge of cheesecake as soon as it is removed from the oven. Let cool to room temperature; cover and chill 8 hours. Remove sides of spring pan. Press remaining chopped pecans around sides and pipe with whipping cream if desired.